Following two days of cold maceration on skins, fermentation was completed reaching temperatures of 25 °C – 28 °C. Malo-lactic took place in stainless steel tanks with French oak staves. The wine was then matured for approximately 14 months in small French oak barrels, 33% in 1st new oak and 67% in 2nd and 3rd fill.
Total acidity 5.3g/L
Residual sugar 3.1g/L